I began bartending shortly after moving to New Orleans. I had been working in bars for years in every other front of the house position, but had been patiently awaiting an opportunity to jump behind the stick. Finally I had my chance at a bar in the French Quarter where staff worked as both bartenders, servers, hosts, and food runners simultaneously. It was a challenge I was excited to face and I took to it quickly.

What is your favorite bar right now? And why?

My favorite bar at the moment–and possibly forever–is Maison Artemesia in Roma Norte, Mexico City. I had the opportunity to visit Mexico City when I won a trip to Tales on Tour 2016, and ever since I’ve wanted to return just to visit this bar. It’s a dark and candlelit gem with an intricate menu featuring something for every palate. The atmosphere had me entranced when I entered the bar, but the service was what truly won my heart. They welcomed us as though we were old friends and we belonged there. It was an unforgettable experience.

Where can we find your drinks?

I just opened a cocktail catering company called Pour Toi in New Orleans with Bar Tonique bartender Jesi Goodwin. We provide cocktail bar services for parties, weddings, events of any kind, really. You can find my drinks on our custom menus!

What album are you listening to at the moment?

Lately I’ve really been back and forth between listening to Kendrick Lamar’s “untitled unmastered” album and “Black Messiah” by D’Angelo and the Vanguard, which is quite possibly my favorite vinyl record I’ve ever heard.

What is one piece of advice you have for home cocktail enthusiasts?

My advice to home cocktail enthusiasts is always a two parter. First, watch your bartender and ask them questions. It’s our duty as hosts to share our knowledge with you as our bar guest, whether that means recommending literature or sharing a recipe or technique. Second, get weird with it! Be fearless when experimenting with the information you’ve gained from asking those questions.

What drink do you want on your bed stand when you wake up?

I’m a big fan of ice cold club soda on a summer morning. It’s both hydrating and refreshing! And in the cold weather I’m always a big fan of a piping hot toddy, nice and stiff, with plenty of bitters.

If you didn’t bar tend, what other career path might you have chosen?

I would’ve been a dancer. I danced for years until I was injured and had to make a career change, which is how I made my way into bartending. No regrets, I’m happy as a clam working in this industry, but dancing was my first love and will always be dear to my heart!

Here’s a tasty recipe to try!

The Boliwood

1/2 oz Lemon Juice

3/4 oz Garam Masala Syrup*

2 oz Sazerac Rye

1/4 oz Dry Orange Curaçao

8 drops Bittercube Bolivar Bitters

Top: 2 oz Club Soda

Glass: Collins

Garnish: Lemon twist

Shake ingredients and pour into a Collins glass, top with Club Soda and fresh ice. Garnish with a lemon twist.

*Garam Masala Syrup

3 oz sugar

3 oz water

1 tbsp Garam Masala seasoning

Heat to combine ingredients, and strain. Makes enough syrup for about 5 cocktails.

I started bartending at the first service industry place I ever worked almost 15 years ago. I started out at Maggiano’s Little Italy at Mayfair Mall as a food runner and loved it. I had never worked at a place that my coworkers would want to go out and get drinks together after every shift before. It was addicting! It didn’t take me long to move my way up to bartending but initially I was a banquet bartender which was actually pretty easy and a lot of fun! I remember we had a Pharmaceutical company buy the space so they could have one of their doc’s teach other doc’s about a new drug or something. This particular event had a really big budget and when I explained the bill they asked me if we could all take shots of Louis XIII, after clearing it with my boss and adjusting the tab, we all took our shots and I asked why they chose Louis, they replied “to spend money” and I was confused why anyone would buy a shot for so much when they could get a lot more shots for less. It literally baffled me! I was so young!

What is your favorite bar right now? And why?

The Tin Widow on 2nd St. in the beautiful Walker’s Point neighborhood! The Tin Widow is where bartenders go to get a decent cocktail. All of their bartenders are amazing at the classics and can come up with a cocktail of their own on the spot! They also have a great Whiskey, Gin, and Vermouth selection that is always growing. I think last I heard they had over 200 Gins. Did I mention how amazing their bartenders are? I also dig Sabbatic across the street for a beer and a shot after work!

Where can we find your drinks?

You can find my drinks at The Iron Horse Hotel. I have so much fun creating drinks here, and so does the rest of the bar staff, come and visit us!

What album are you listening to at the moment?

I’ve been Listening to The Heavy “The House That Dirt Built” and everything The Black Keys touch! Good music!

What is one piece of advice you have for home cocktail enthusiasts?

Most people think that buying a bottle of Whiskey, a bottle of Vodka, and other main spirits is how to start a home bar…. In my opinion, start with a bottle of vermouth, a bottle of bitters, a bottle of triple sec or orange liquor, cause those are the things that build a bar and hang around, and you can use them through multiple bottles of spirits to make cocktails. Also when it comes to recipes, use them as a guideline or starting point and tweak or adjust the drink to your liking!

What drink do you want on your bed stand when you wake up?

Generally I like to wake up to a glass of water. But there has been an occasion where when I know I have the next day off Drunk me will leave a good morning shot of bourbon for myself when I wake up! When that has happened I always think, “Wow, drunk me is so thoughtful”!

If you didn’t bar tend, what other career path might you have chosen?

I actually went to school for Graphic Design & Computer Animation so I guess I could fall back on that, the only problem is I could never work sitting in front of a computer. Aside from that I think I will always work with alcohol because it is so diverse and interesting to work with.

Want to share a recipe with our readers?

My current favorite Manhattan build is…

2 oz Bourbon or Rye Whiskey

1 oz Cocchi Vermouth di Torino

1 Dropper Bittercube Cherry Bark Vanilla Bitters

1 Dash Angostura Bitters

Garnish: Orange peel

Instructions: Combine ingredients in mixing glass with ice until softened. Strain into rocks glass. Express orange peel over the cocktail and insert the peel into glass and enjoy.

]]>Bittercubehttp://bittercube.com/?p=12352016-08-01T16:27:07Z2016-08-01T16:21:25ZThere’s a new article up over at Thrifty Hipster all about Bittercube – who our founders are, what we do as a company, our products, and more. It’s great! If you are still getting to know us, check it out and learn a thing or two.

Dustin Nguyen started working with Bittercube a couple of years ago and started full time at the end of April. We sat down with him to ask a few pressing questions.

Where were you born/where did you spend your childhood?
I was born in the ice cold mountains of Canada where I was taught how to ice skate, fly fish, and defend myself from Polar Bears. I eventually moved down to Minnesota where I spent most of my time playing video games or drawing cartoons in my mother’s basement.

How long have you lived in Minneapolis?
For about three years now.

When did you first meet Nick & Ira or find out about Bittercube?
Internet stalking. And then real life stalking. As someone who was fascinated by the art and culture of the cocktail, I wanted to immerse and surround myself with people who were far better than I. I pooled hours into researching various bars around the city and the people who led them. Naturally, that let me to Bittercube and Eat Street Social. I was fortunate enough to land a wait assist position at Eat Street and met Nick and Ira for the first time after a week of breaking down tables. Their attention to detail and passion to the craft was incredible and I immediately knew I wanted to be part of their family.

What do you like to do when you’re not working?
Becoming MLG in Blizzard’s, “Overwatch“. Listening to Drake and calling all my ex-girlfriends.

Or drawing. My favorite medium to work with is charcoal, I love the spontaneity of it and how fluid soft lines can quickly become brash streaks. It’s loud and quiet all at the same time.

What would you like to have as your last meal, complete with drink pairing?
My grandmother’s Spicy Beef Satay soup with a cheap, Kokanee beer. Her soup is a magical medley of tender beef, rice noodles and a spicy broth composed of peanut sauce and Thai chili peppers. It’s cleansing and always reminds me of my time spent working in my grandparent’s restaurant as a child.

I started bartending when I was in my early twenties in Milwaukee. My career started a few years later when I realized how much I loved it and that I could build a career from it.

What is your favorite bar right now? And why?

I’m really digging on Interurban and The Rambler on N Mississippi in Portland. They both have a great vibe and great drinks.

Where can we find your drinks?

I’m currently rockin’ the copper at The KnockBack bar in Portland, OR. We’ve got a great cocktail menu that changes frequently and no shortage of Bittercube bitters in the house.

What album are you listening to at the moment?

Make the Road by Walking

By: The Menahan Street Band

What is one piece of advice you have for home cocktail enthusiasts?

Taste everything. EVERYTHING!!! Taste things at different times in your life, from different places, with different people. Smell things. Learn the individual notes so it becomes easy to combine them into a great drink.

What drink do you want on your bed stand when you wake up?

Ice cold lemon lime Gatorade or water.

If you didn’t bar tend, what other career path might you have chosen?

I probably would have ended up in sales or marketing. I’ve just been avoiding the suit and tie world as long as I can.

Thanks for taking the time to talk, is there anything else you would like to tell us?

It’s time to get some boots on the ground out here for Bittercube. Everybody loves the juice and I think it’s poised to blow up.

Please share a favorite recipe that uses a Bittercube product.

Drinkin’ Wisconsibly

1 oz Kinnickinnic Whiskey

1 oz Korbel Brandy

.25oz Demerara syrup (2:1)

2 dashes Blackstrap bitters

1 dash Cherry Bark Vanilla

1 dash Bolivar bitters

Combine all ingredients in a mixing vessel and stir until chilled.

Serve in an old fashioned glass over a large ice cube with a clove studded orange on the rim. Gently burn one clove prior to serving.

Bittercube is excited to announce that we have recently hired Brendan Benham as our Operations & Fulfillment Manager. Brendan has been working with us for almost a year as a part-time helper, willing to do anything we ask. After we asked him to work full time and he said yes, we sat down and asked some very important questions.

Where were you born/where did you spend your childhood?

I was born in Southfield, MI (a suburb just outside of Detroit). We moved to Wisconsin while I was young and I grew up on Lake Michigan in Manitowoc.

How long have you lived in Milwaukee?

I have lived in Milwaukee for 10 years. It’s been fun watching the growth of the city during that time.

When did you first meet Nick & Ira or find out about Bittercube?

I met Nick & Ira way back in 2009. I was working at the time as a server and bartender at Bacchus, and they were hired as bar consultants. We stayed in touch over the years, and I’m proud to say that I knew of Bittercube from the very beginning and have gotten to see first-hand the growth of the company. I remember when they were doing their first batches of bitters in 2 gallon glass jars. Now those jars have turned into huge vats!

Do you have any talents/hobbies? What do you do when you’re not working?

Hopefully I have some time before I have to seriously think about that, but as of now, I would say my mom’s Greek potato salad, a slice of pepperoni pizza from the heart of Brooklyn and a Goodkind Currywurst.

What’s your favorite animal?

Easy! Charleston, my Lab/Husky pup.

What’s your favorite cocktail?

Historically, I love a great Manhattan. I usually make mine at home with Bulleit Bourbon, Carpano Antica and Bittercube Cherry Bark Vanilla Bitters. However, I’ve recently been on a Negroni kick. I made one the other night that was delicious with St. George Botanivore Gin, Campari, Byrrh, Averna Amaro, and Bittercube Bolivar and Barrel Aged Blood Orange Bitters.

]]>Bittercubehttp://bittercube.com/?p=10302016-03-10T18:07:29Z2016-03-10T18:07:29ZOne of the Bittercube Partners (or Bittercube Medicine Man, depending on who you ask) has been featured in a great write-up by Food Service News.

There’s a difference between serving and hospitality, he says. Serving is the mechanics: “I can water you, run you through the menu, drop the bill at the right time, but hospitality is different,” he says. “It’s making you feel at home, safe.” And never categorize or prejudge a guest, he adds.

In Chicago, it’s Sportsman’s Club for sure. They have the best staff, there are always a bunch of friends drinking there and it’s a blast every time. Definitely my “Cheers” of that city. I have to hand it to Pontiac in Hong Kong as well – Beckaly and her girls are killing it. So much fun. Currently I reside in Phnom Penh and there isn’t a huge cocktail scene here, but it’s rapidly growing. My favorite is kind of a dive bar where the staff of girls play you in Jenga, Connect Four and some dice game (that I am too scared to play). If you win, they buy you a shot, and vice versa.

Where can we find your drinks?

At Le Boutier in Phnom Penh.

What album are you listening to at the moment?

I have been going back to my angsty days recently with The Dwarves (Blood Guts and Pussy) and Minor Threat (first two 7″). I constantly listen to Cambodian 60’s Rock n’ Roll because it is part of the concept of Le Boutier. Finally – always, always, always, Cumbia.

What is one piece of advice you have for home cocktail enthusiasts?

Practice makes perfect! Try as many new spirits and cocktails as possible at bars, and then ask your bartender for their tips and advice so that you can make them at home.

What drink do you want on your bed stand when you wake up?

Water. I am a water-aholic! Aloe juice is what I crave for hungover mornings though.

If you didn’t bar tend, what other career path might you have chosen?

I have been a furniture-maker/woodworker (it’s what my BFA is in), classical piano teacher, English teacher in Japan, Community Program Director for a University and many other positions. If I could support myself financially, I would go back to woodworking for sure. Unfortunately it wasn’t very lucrative and I found myself turning to bartending more.

I have been bartending for over twenty years, but it wasn’t until six years ago when I decided to make it my trade. It is a strange thing when you finally figure out what you want to be when you grow up.

What is your favorite bar right now? And why?
​My favorite bar is Grumpy’s Northeast, Minneapolis​. No muss, no fuss kinda joint. They also carry Pacifico and Buffalo Trace!

Where can we find your drinks?
​You can sample my world famous Negroni and Bittercube cocktails at ​Scena tavern where I tend and manage the bar.

What is one piece of advice you have for home cocktail enthusiasts?
​Drink what you like. Take your preferences and expand that profile to broader horizons. The classics are the foundation, the flavors are your own.

What is a memorable moment of your bartending career?
​I love the fact that it took me two days to learn how to properly stir a drink. Nick Kosevich demands perfection in his training!​

Mr Dream
​1 oz Fernet Branca

​3/4 oz Ledaig Scotch

1/4 oz Amaro Nonino

1/4 oz Muscavado syrup

2 dashes of Bittercube Trinity Bitters

Combine all ingredients in a glass with ice. Stir to proper dilution. Express an orange peel over the the cocktail and insert into glass.

This cocktail came about when I had a guest who new I was not a fan of Fernet insisted on having me make different drinks with it. This became both of our favorite out the twenty some we played with. I now understand all the wonders of Fernet.